Peanut Butter Cup Brownies

A super fudgy rich and chocolaty brownie loaded with chocolate chips and peanut butter cups! These brownies are so moist and fudgy that you will never want another brownies other than this one again. The flavor combination of chocolate and peanut butter is so perfect!

valentines day is coming up and I am in the mood to make some delisious chocolate recipes. The first thing that came to mine is a classic crinkle top brownies. But ofcourse I had to make them extra special so why not throw in my favorite candy... peanut butter cups! If you are looking for other brownies recipes try one of these:

Thin Mint Brownies

Red Velvet Brownies with Cream Cheese Frosting

salted crinkle top brownies

PEANUT BUTTER CUP BROWNIES STEP BY STEP INSTRUCTIONS

1. In a double boiler, add your butter and 1 ¼ cup chocolate chips. let sit for 2-3 minutes and then mix until mixture is completely melted and combined.
2. once chocolate is melted remove from the stove and put aside.
3. in a large bowl combine your eggs, sugar, vanilla and whisk until combined.
4. slowly add your melted chocolate mixture to your egg mixture while continuously stiring. Make sure you do this slowly or you will cook your eggs.
5. In a small bowl combine your flour, coco powder, and salt
6. add your dry ingredients to your egg mixture and whisk until combined.
7. cut up all you peanut butter cups in quarters. set about half of them to the side.
8. mix in your remaining ½ cup chocolate chips and half of your cut up peanut butter cups. mix until combined
9. line an 8x8 inch baking dish with parchment paper (allowing paper to hang over the edges for easy removal). Transfer your batter into your pan and spread it out evenly.
10. top your brownies with the remaining half of your peanut butter cups, lightly pressing them into the batter.
11. bake brownies at 350 degrees for 25 minutes
12. take out let cool and cut into 16 even squares. serve and enjoy!

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PEANUT BUTTER CUP KEY INGREDIENTS AND SUBSTITUTIONS

BUTTER. these brownies have a lot of butter giving then that super moist and fudgy texture. i use salted butter because the salt really balances out the chocolate.

CHOCOLATE CHIPS. i used Skinny Dipped Baking Bits but you can use any semi sweet chocolate chips.

COCO POWDER. I replace a portion of my flour with coco powder to give them this chocolatly flavor.

FLOUR. My brownies do not have too much flour keeping them super fudgy. but too little flour and your brownies will sink in the center.

EGGS. the eggs are the bulk of the batter helping the rise naturally and giving them thwir crinkle top.

PEANUT BUTTER CUPS. i use Skinny Dipped Peanut Cups, but you can use any peanut butter cup you desire.

BAKING TIPS

1. use a double boiler to melt your chocolate. this is the best way to melt your chocolate without the chance of burning it.
2. when pouring your chocolate into you egg mixture make sure to pour it slowly and to stir continuously as you do it. otherwise you may cook your eggs.
3. line your pan with parchment paper leaving the paper hanging over the edges to help with easy removal.

FAQ

1. what is a double boiler? fill a medium sauce pan with water (about a ¼ up the pan) and bring to a boil. cover the pan with a heat proof bowl and add your butter and chocolate to the bowl. the steam from the water will slowly melt your chocolate and butter.
2. why is there no leaving agent? these brownies have so many eggs in them that it is enough of a rise. brownies are not meant to rise much more than that or they will be too caky.

FREEZING AND STORING

The Peanut Butter Cup Brownies should be stored in an air tight container for up to 3 days. If freezing the batter, place in a freezer bag and freeze for up to 3 months.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!